December 2016

The holiday season is one of the busiest times of the year, marked by all sorts of seasonal events for everyone to enjoy. At Pennswood Village, there was lots of holiday cheer to warm up the chilly winter air. From carols and cookies to stringing lights and Santa visits, it seemed as though there was always something festive going on last month!

Pennswood Village is committed to providing a unique and exceptional dining experience for residents—and the foundation of this experience is the ingredients used in cooking the meals. Pennswood cares about the sustainability and quality of the food served. Strongly believing in the Quaker tenant that we are all stewards of the Earth, the talented culinary staff has a passion for curating meals that are fresh, seasonal and locally sourced whenever possible. They not only create delicious meals, but also help support community farmers and the greater environment.

One particularly interesting facet of dining at Pennswood Village is our fish. It is quickly becoming a talking point with fresh local and exotic fish being featured on the menu. With 42 years of culinary experience, Executive Chef Steve Plescha of Pennswood doesn’t just order all the fish, make recipes and cook. He also emphasizes the importance of locally sourced fish and the farm-to-table movement by always sourcing the fish responsibly so not only the residents get the best-tasting fish, but also so the oceans remain a stable ecosystem.